Chatpata cuttle fish | Nethily fish curry

HOW TO PREPARE: - Take the fish it and clean it and cut it into slices. Now take a frying pan and pour oil just enough to shallow fry the fish. When the oil is very hot put in the fish slices, ensure they are dry before putting them in. Sauté on a high flame for five minutes. Remove and then put the pieces on paper and drain all the oil. In a blender put the onions, red chillies, dried chillies, coriander leaves and make a fine paste. Now in the pan pour a little oil and bring to heat. When the oil is hot add the freshly ground paste and sauté till the raw smell of the onions leaves. Add the fried fish slices and half the coconut milk. Stir well and then add the tamarind paste, sugar and salt to taste. Mix well and let it boil. Pour in the remaining coconut milk and stir well. Let it cook for another ten minutes or till the fish is cooked yet firm. Remove from flame and serve.

HOW TO PREPARE : - Finely slice the onion, tomatoes and keep it aside. Slit the green chillies. Take a blender and add the ginger, garlic, 2 green chillies and coriander leaves and make a green paste. Now take a frying pan and pour the oil and bring to heat. When the oil is very hot add the onions and sauté till they are pink. Add three green chillies, curry leaves and sauté briefly. Put in the green paste and turmeric powder. Sauté till the raw smell leaves and then add the tomatoes. Sauté briefly and add the coconut paste. Cook till the oil begins to leave the edges of the pan and pour a little water. Mix it all up and add the mango slices and salt to taste. When it begins boiling add the fish slices. Don’t stir with a spoon instead just lift the entire vessel and shake it. Cover and cook for ten minutes or till the fish is cooked and the gravy is as thick as you desire. When an aroma begins to rise add the vinegar and serve hot.